The Thermomix stock cube is a precious ally in the kitchen, it is a concentrate based on meat, vegetables, or fish, used to enhance the flavors of dishes. We don’t always find quality and authenticity in store-bought stock cubes, but if we prepare homemade stock cubes, we will have a natural flavor enhancer for our recipes. Let’s prepare our stock cube by choosing the ingredients we like best, such as fresh vegetables: carrots, celery, mushrooms, zucchini, or perhaps minced meat that we grind ourselves. I made the stock cube with my beloved Thermomix, but we can also cook it in a pot and then blend it. We can make many types of stock cubes, including the vegetable stock cube or the fish stock cube. I find it extraordinary and can’t do without it anymore. After cooking, we jar it while it’s still hot in sterilized jars that we then freeze, or we put it in ice cube trays to obtain single servings.
Let’s prepare it together
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 11 oz beef (minced)
- 11 oz vegetables (celery, carrots, onions, mushrooms, tomatoes, etc.)
- 7 oz coarse salt
- 2 tbsp red wine
Tools
- Thermomix
- Jars
RECIPE TO PREPARE THE STOCK CUBE WITH THE THERMOMIX
Wash, trim, and drain all the vegetables well
If we choose to use a piece of meat, we blend it first: 3.5 oz at a time in the bowl, running it at speed 7 for 3 seconds. Then add the chopped vegetables to the bowl: 10 sec. speed 5.
Add the salt, minced meat, wine, and spices, cook: 30 min. Varoma speed 1.
At the end of cooking, slowly increase to speed 6-7.
Subsequently, homogenize everything, slowly increase to speed 10 and continue for 1 minute
Jar and let cool completely. It keeps in the freezer for a few months…Enjoy your meal!
PROCEDURE WITHOUT THERMOMIX
Remove any fatty parts from the meat pieces, then pour all the ingredients into a tall pot, cover with water, and let it cook slowly for about an hour.
At the end of cooking, drain the liquid from the ingredients, then blend the meat and vegetables, optionally adding a bit of broth.
Pour the mixture into ice cube trays and store in the freezer for up to six months.
FISH STOCK CUBE
Ingredients
9 oz of Cod
9 oz of Sea Bass
7 oz of Coarse Salt
3.5 oz of Carrots
3.5 oz of Celery
2 oz of Onions
1 clove of Garlic
Parsley
Procedure
Clean the fish, gutting it, and cook with a tablespoon of extra virgin olive oil for 2-3 minutes or until softened.
Remove bones from the fish, and debone. Return the flesh to the saucepan with the base of the first cooking.
Chop the onion, celery, carrots, and garlic and add everything to the fish. Add the salt, stir, and cook on very low heat for 35-40 minutes, being careful not to let it dry out excessively.
Transfer everything to the mixer and blend until you obtain a velvety mixture. Let cool and add the chopped parsley.
Pour the cream into ice cube trays and store in the freezer for up to six months.
(recipe by LUCA SESSA)
USAGE TIPS – MEASURES
1 tablespoon of thermomix stock cube equals 1 purchased stock cube
1 tablespoon of thermomix stock cube dissolves in a liter of water
1 tablespoon of thermomix stock cube for every 3.5 oz of rice for risottos
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